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    Cake: 3 pt. Pumpkin Cake Roll


    Source of Recipe


    ''Weight Watchers Make It Snappy.''

    List of Ingredients




    For the cake:
    2 teaspoons confectioners' sugar
    3 large eggs
    1 cup granulated sugar
    3/4 cup self-rising cake flour
    2/3 cup canned pumpkin puree
    2 teaspoons cinnamon
    1 teaspoon ground ginger
    1 teaspoon ground nutmeg
    1 teaspoon vanilla
    1 teaspoon fresh lemon juice

    For the icing:
    1 cup confectioners' sugar
    8-ounce package Neufchatel cheese
    1 teaspoon vanilla

    Recipe



    Preheat the oven to 325 F. Spray a jellyroll pan with nonstick spray and sprinkle lightly with flour. Dust a clean dish towel with 1 teaspoon of the confectioners' sugar.

    Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla and lemon juice; beat well. Pour into the pan and bake 15 minutes. Let cool 5 minutes, then invert onto the dish towel. Sprinkle the cake with 1 teaspoon of confectioners' sugar, then roll up the cake and towel together, jellyroll style. Let cool.

    Cream the icing ingredients in a large bowl. Unroll the cake, spread the icing on top, then reroll the cake without the towel. Refrigerate until chilled. Sprinkle with the remaining 1 teaspoon of confectioners' sugar.

    Serves 24.

    Per serving: 117 cal., 3 g total fat, 2 g saturated fat, 42 mg chol., 49 mg sodium, 20 carbo., 0 g dietary fiber, 2 g pro.
 

 

 

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